Roasted eggplant on a bed of couscous

served with a fresh tomato and basil sauce

Roasted with herbs, olive oil and garlic, the eggplant in itself is a true treat. Finished off with feta cheese, harissa oil, couscous and the tomato and basil sauce, an easy and healthy meal has been created!

Preparation time:

45 min.

Difficulty level:

Easy

Allergens:

milk, wheat, gluten

Ingredients

Eggplant

Plum tomatoes

Basil

Harissa paste

Feta cheese

Mix of fresh herbs

Garlic

Couscous

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3000
717
31
14
89
14
11
24
67
853

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Cut the eggplant in half lengthwise and make several small cuts on the side of the meat without reaching the skin. Chop the fresh herbs and 1 garlic clove. Place the eggplants in an oven dish and insert the fresh herbs and garlic into the cuts. Season to taste. Drizzle each eggplant with a teaspoon of olive oil. Bake in the oven for approx. 25-35 minutes until tender.

Boil 150ml of water. Place the couscous in a bowl and add the water. Cover the bowl with a plate until It's ready to be used.

Peel the tomatoes and cut the meat in small pieces. Chop 1 garlic and the basil. Heat 1 tablespoon of oil in a frying pan together with the garlic and sauté the tomatoes for 5 minutes. Add 4 tablespoons of water and finish with the basil.

For the harissa oil: mix the harissa paste with 1 tablespoon of olive oil until it becomes a deep red oil.

Divide the couscous over the plates, add the tomato basil sauce, the roasted eggplants and crumble the feta cheese on top. Finish with the harissa oil.